I make homebrew - yep, brew my own beer. And I have a smoker for
making ribs, chicken, etc. I love both hobbies (they go GREAT
together) & was wondering if anyone here had any experience smoking
malt. In short, I'd like to experiment with smoked malt in my beers.
Any info would be helpful - what temp, how long, wood types, moistened
malt or dry, anything!

Thanks for your help!

Buck wrote:
> I make homebrew - yep, brew my own beer. And I have a smoker for
> making ribs, chicken, etc. I love both hobbies (they go GREAT
> together) & was wondering if anyone here had any experience smoking
> malt. In short, I'd like to experiment with smoked malt in my beers.
> Any info would be helpful - what temp, how long, wood types, moistened
> malt or dry, anything!
>
> Thanks for your help!

I once read a story about the early days of making Alaskan Smoked Porter
and the only thing that sticks in my mind is that originally they did
such small batches that they just used wood chips they made... with a
chain saw. Sounds a bit disgusting until one notes that they bought a
NEW chain saw and used vegetable oil instead of bar oil. IIRC they have
some sort of deal with a nearby smoked fish outfit- which sounds worse
that the bar oil deal- my first taste of a German raunchbier (25 years
ago) gave me the impression of 'drinking' a smoked fish- I've learned to
appreciate it now but it's still not my favorite style...much perfer ASP
(which I still have a few bottles left from a case I bought on-line
several years ago...).

Maybe an e-mail to Alaskan Brewery and/or a homebrew ng would turn up
more info.

Buck I think thereare a lot of brewers who Q. Rauchbier is in my
standard rotation and though the variation is one of MY joys of home
brewing I have found that in order to achieve consistancy in the smoke
flavor I am best to use commercially available smoked malt though to
the best of my knowlege alder smoked malt is not available.

You'd be best to google rec.crafts.brewing for info on smoking malt.
I've seen it discussed about once a year for 5-6.

Good luch and long live the smoke.

WaltOn 12 May 2004 18:04:23 -0700, (Buck)
wrote:

>I make homebrew - yep, brew my own beer. And I have a smoker for
>making ribs, chicken, etc. I love both hobbies (they go GREAT
>together) & was wondering if anyone here had any experience smoking
>malt. In short, I'd like to experiment with smoked malt in my beers.
>Any info would be helpful - what temp, how long, wood types, moistened
>malt or dry, anything!
>
>Thanks for your help!



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Buck wrote:
> I make homebrew - yep, brew my own beer. And I have a smoker for
> making ribs, chicken, etc. I love both hobbies (they go GREAT
> together) & was wondering if anyone here had any experience smoking
> malt. In short, I'd like to experiment with smoked malt in my beers.

I'd strongly suggest doing a *complete* cleaning and
degreasing of a smoker before switching to smoking malt.
Otherwise, I'm sure you'll end up with some potentially
rancid meat fat in the malt.

Dana

Buck wrote:
>
> I make homebrew - yep, brew my own beer. And I have a smoker for
> making ribs, chicken, etc. I love both hobbies (they go GREAT
> together) & was wondering if anyone here had any experience smoking
> malt. In short, I'd like to experiment with smoked malt in my beers.
> Any info would be helpful - what temp, how long, wood types, moistened
> malt or dry, anything!
>
> Thanks for your help!

Hmm, no one else seems to have mentioned it, so I will.
There is an article about this very thing in the current
(still on the stands) Brew Your Own magazine.

Robert